Thai Peanut Sauce Noodles with Chicken and Vegetables

Bring a large pot of water to a boil. Add the chicken breasts and poach for 10-15 minutes, until cooked through and no longer pink. Remove from water and set aside to cool slightly.

Bring the water back to a boil and add the pasta. Cook according to package instructions for al dente, about 7-8 minutes.

While the pasta is cooking, mix together the ingredients for the sauce: peanut butter, soy sauce, grated garlic and ginger, chile garlic sauce and Sriracha sauce. Set aside.

Shred or chop the chicken once it’s cool enough to handle. When it’s done, drain the pasta and set aside.

Return the pot to the stove and reheat over medium-high heat. Spray some non-stick cooking spray in the pot and sauté the carrot, onion, mushrooms and bell pepper until all have softened. Toss in the steamed broccoli, chicken, pasta and sauce into the pot and stir to combine or use tongs to toss together. Taste and season additionally if desired. Serve and garnish with diced chives and peanuts.

May be served hot or cold. Both are awesome.

Adapted from Cooking Well.